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Summer Minted Lemon Wafers

  • Servings:

    Makes About 8 dozen bite-size cookies (24 servings as an appetizer
  • Prep Time:

    17 minutes
  • Cook Time:

    10 minutes


1 batch Basic Butter Cookie dough
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon finely minced fresh mint leaves
Summer Minted Lemon Wafers


1. Prepare Basic Butter Cookies through Step 3.
2. Add zest, juice, and mint to dough and mix until well incorporated.
3. Place dough in a large plastic zip-close bag and seal. Cut an opening (about a1/2-inch) at one corner to use as a pastry bag. This makes it easier to control the amount of dough for each cookie, and to make the cookies more uniformly circular. Squeeze dough onto prepared pans 1 tsp. at a time, spacing cookies about 1 1/2 inches apart (dough will spread slightly). Alternately, drop dough by scant teaspoonfuls onto prepared baking sheet, about 1 1/2 inches apart. Bake until cookies are just set and slightly firm to the touch, about 8 to 10 minutes. Let cool on pan for 5 minutes, then transfer to a wire rack. Repeat until batter is gone.
4. Serve at room temperature. Store in an airtight container for 3 days, or freeze.
Source: Hannaford fresh Magazine, November - December 2012


Nutritional Facts
Servings Makes About 8 dozen bite-size cookies (24 servings)
Base Nutrients
Calories 130 kcal (7%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 5 g (25%)
Cholesterol 25 mg (8%)
Sodium 75 mg (3%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 0 g (0%)
Protein 1 g (2%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a